CN108783408A - A kind of buckwheat rolled dough wrapping and preparation method thereof - Google Patents
A kind of buckwheat rolled dough wrapping and preparation method thereof Download PDFInfo
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- CN108783408A CN108783408A CN201810630001.2A CN201810630001A CN108783408A CN 108783408 A CN108783408 A CN 108783408A CN 201810630001 A CN201810630001 A CN 201810630001A CN 108783408 A CN108783408 A CN 108783408A
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- 241000219051 Fagopyrum Species 0.000 title claims abstract description 66
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- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000004904 shortening Methods 0.000 claims abstract description 37
- 235000013312 flour Nutrition 0.000 claims abstract description 33
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- 239000002002 slurry Substances 0.000 claims abstract description 25
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 108010068370 Glutens Proteins 0.000 claims abstract description 15
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000001556 precipitation Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 239000000853 adhesive Substances 0.000 claims description 2
- 230000001070 adhesive effect Effects 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000011888 snacks Nutrition 0.000 abstract description 6
- 210000003205 muscle Anatomy 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000003796 beauty Effects 0.000 abstract description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 6
- 238000000465 moulding Methods 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 6
- 238000005086 pumping Methods 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 239000010242 baoji Substances 0.000 description 3
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 244000130270 Fagopyrum tataricum Species 0.000 description 1
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- 241000287828 Gallus gallus Species 0.000 description 1
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- 235000011194 food seasoning agent Nutrition 0.000 description 1
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- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- -1 linoleic acid, vitamin Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of buckwheat rolled dough wrappings and preparation method thereof, including following preparation process：Step 1, wheat flour is taken, adds water knead dough, obtains dough；Into dough plus water is washed one's face, and obtains gluten knead dough slurries；Step 2, opposite slurries are precipitated, and are removed the water of face slurry surface, are obtained starch；Step 3, Buckwheat flour is added into starch, stirs evenly, ferments, shortening obtains shortening object；Step 4, shortening object is molded, is packed, sterilized to get buckwheat rolled dough wrapping.The buckwheat rolled dough wrapping adds buckwheat, increases the healthcare function of rolled dough wrapping and the beauty of shape while maintaining rolled dough wrapping script characteristic, and the mouthfeel of buckwheat rolled dough wrapping is harder, and toughness is high, has muscle, can meet different consumer demands；The buckwheat rolled dough wrapping is suitable for people of all ages, and nutrition is comprehensive, is a rare snack；Preparation method is simple, at low cost, is suitable for enterprise scale and produces.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of buckwheat rolled dough wrapping and preparation method thereof.
Background technology
Rolled dough wrapping is developed from the Tang Dynasty cold naughty face.With somersault, softness, icy, vinegar-pepper palatable, suitable for four seasons spy
Point is northwest compared with one of the food for having national style.Its musculus cutaneus sorting is superior, and technique is rigorous, and seasoning is particular about, with " white, thin, light,
Soft, muscle, perfume (or spice) " and it is well-known, feel nice and cool it is palatable.
Rolled dough wrapping is Shaanxi Xi Fu (Baoji) name snack, rises in Baoji Qishan County.Baoji Qishan rolled dough wrapping 2011
It is identified as Chinese famous snacks.Baoji rolled dough wrapping has the characteristics that somersault, softness, icy, vinegar-pepper palatable, suitable for four seasons, in treasured
Chicken streets and lanes can be seen that its figure.Now be popular in especially the Northwest of China, southwest, North China, East China, Central China,
South China is also more welcome.Rolled dough wrapping has the characteristics that somersault, softness, icy, vinegar-pepper palatable, is that Central Shanxi Plain Xi Fu snacks represent it
One and northwest most national style one of food.The rolled dough wrapping way of people from Qishan is very outstanding, eating method and rice noodle tegument basic one
Sample, different from rice noodle tegument, rolled dough wrapping mouthfeel is harder, and toughness is high, there is muscle.
Coarse cereals nutrition is abundant, has special health-care efficacy, is to have flavour in China's food industry, catering trade
Raw material, the buckwheat for being such as commonly called as triangle buckwheat are thus referred to as the coarse cereals treasure of food and medicament dual-purpose.It has special, abundant nutriture value
Value, wherein moisture content 9.6%, protein 11.9%, fat 2.4%, crude fibre 10.3%, carbohydrate 63.8%, ash content 2.0%.
Especially buckwheat be rich in bioflavonoid, phenols, linoleic acid, vitamin and various trace elements, have reducing blood lipid, it is hypoglycemic,
Soften blood vessel and prevent and cure diseases and other effects, it is known as the health food of " beauty, body-building, diseases prevention ", has processed bitter-buckwheat nutritive
Powder, tartary buckwheat powder, diabetes diet therapy powder, stomach trouble dietotherapy powder, hypertension curative effect powder etc., by the favor of domestic and international consumer.
Existing rolled dough wrapping single varieties, nutritive value is not high, and has no the report by buckwheat process at rolled dough wrapping, cannot
Meet consumer to diversified demands such as rolled dough wrapping mouthfeel, color and luster, nutrition.
Invention content
For problems of the prior art, the purpose of the present invention is to provide a kind of buckwheat rolled dough wrapping and its preparation sides
Method, the buckwheat rolled dough wrapping add buckwheat while maintaining rolled dough wrapping script characteristic, increase the healthcare function of rolled dough wrapping with
And the beauty of shape, the mouthfeel of buckwheat rolled dough wrapping is harder, and toughness is high, has muscle, can meet different consumer demands；The buckwheat
Rolled dough wrapping is suitable for people of all ages, and nutrition is comprehensive, is a rare snack；Preparation method is simple, at low cost, is suitable for enterprise
Large-scale production.
In order to achieve the above object, the present invention is achieved by the following scheme.
(1) a kind of buckwheat rolled dough wrapping, including following raw material：Wheat flour, Buckwheat flour and water.
Preferably, the dosage of the raw material is：0.2-0.6 parts and 4-8 parts 0.4-0.8 parts of wheat flour, Buckwheat flour water.
Preferably, the dosage of the raw material is：0.4 part and 6 parts 0.6 part of wheat flour, Buckwheat flour water.
(2) a kind of preparation method of buckwheat rolled dough wrapping, including following preparation process：
Step 1, wheat flour is taken, adds water knead dough, obtains dough；Into the dough plus water is washed one's face,
Obtain gluten knead dough slurries；
Step 2, the starch adhesive liquid is precipitated, removes the water of face slurry surface, obtains starch；
Step 3, Buckwheat flour is added into the starch, stirs evenly, ferment, shortening obtains shortening object；
Step 4, the shortening object is molded, is packed, sterilized to get buckwheat rolled dough wrapping.
Preferably, in step 1, the dosage of water accounts for the 60-70% of the wheat flour quality in described plus water knead dough.
Preferably, in step 2, the time of the precipitation is 5-6 hours.
Preferably, in step 3, the temperature of the fermentation is 30-35 DEG C, and the time of fermentation is 6-8 hours.
Preferably, in step 3, the temperature of the shortening is 230-260 DEG C, and the time of shortening is 1-3s.
Preferably, in step 4, the temperature of the sterilizing is 110-120 DEG C, and the time of sterilizing is 2.5-3.5 minutes.
Compared with prior art, beneficial effects of the present invention are：
The buckwheat rolled dough wrapping of gained of the invention has wheat flour fragrance, slightly sour, mouthfeel chewiness, no musty and other are different
Taste, while buckwheat rolled dough wrapping is in buckwheat color, beautiful appearance is easy the appetite of stimulation people.The buckwheat rolled dough wrapping of gained of the invention
Color and luster, flavour, smell, shape, the organoleptic indicators such as impurity, the physical and chemical indexes such as moisture, the microorganisms such as total plate count and coliform
Index meets Q/SYZL 0001S-2017《Cool leathercraft》Mark requirement.The buckwheat rolled dough wrapping of gained of the invention is maintaining
While rolled dough wrapping script characteristic, buckwheat is added, the healthcare function of rolled dough wrapping is increased and the beauty of shape, buckwheat is made dough
The mouthfeel of skin is harder, and toughness is high, has muscle, can meet different consumer demands；The buckwheat rolled dough wrapping is suitable for people of all ages, and nutrition is complete
Face is a rare snack.
Specific implementation mode
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
It will be appreciated that the following example is merely to illustrate the present invention, and it is not construed as limiting the scope of the invention.
Embodiment 1
A kind of preparation method of buckwheat rolled dough wrapping, including following preparation process：
Step 1,0.6kg wheat flours are taken, adds 0.36kg water knead doughs, obtains dough, into dough plus 5.64kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten knead dough slurries.
Step 2, opposite slurries carry out precipitation 5.5 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.4kg Buckwheat flours are added into starch, stirs evenly, ferments 7 hours, must send out under the conditions of 32.5 DEG C
Ferment object.
Step 4, fermentate is transported in shortening machine shortening 2s under the conditions of 245 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is molded, and is added 50g rapeseed oils, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 115 DEG C of normal pressure
3 minutes are sterilized to get buckwheat rolled dough wrapping.
Embodiment 2
A kind of preparation method of buckwheat rolled dough wrapping, including following preparation process：
Step 1,0.4kg wheat flours are taken, adds 0.28kg water knead doughs, obtains dough, into dough plus 3.72kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten knead dough slurries.
Step 2, opposite slurries carry out precipitation 5 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.4kg Buckwheat flours are added into starch, stirs evenly, ferments 6 hours, must ferment under the conditions of 30 DEG C
Object.
Step 4, fermentate is transported in shortening machine shortening 1s under the conditions of 260 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is molded, and is added 50g rapeseed oils, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 120 DEG C of normal pressure
2.5 minutes are sterilized to get buckwheat rolled dough wrapping.
Embodiment 3
A kind of preparation method of buckwheat rolled dough wrapping, including following preparation process：
Step 1,0.8kg wheat flours are taken, adds 0.48kg water knead doughs, obtains dough, into dough plus 7.52kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten knead dough slurries.
Step 2, opposite slurries carry out precipitation 6 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.2kg Buckwheat flours are added into starch, stirs evenly, ferments 8 hours, must ferment under the conditions of 35 DEG C
Object.
Step 4, fermentate is transported in shortening machine shortening 3s under the conditions of 230 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is molded, and is added 30g rapeseed oils, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 110 DEG C of normal pressure
2.5 minutes are sterilized to get buckwheat rolled dough wrapping.
Embodiment 4
A kind of preparation method of buckwheat rolled dough wrapping, including following preparation process：
Step 1,0.8kg wheat flours are taken, adds 0.42kg water knead doughs, obtains dough, into dough plus 6.58kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten knead dough slurries.
Step 2, opposite slurries carry out precipitation 5.8 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.6kg Buckwheat flours are added into starch, stirs evenly, ferments 6 hours, must send out under the conditions of 32.5 DEG C
Ferment object.
Step 4, fermentate is transported in shortening machine shortening 2s under the conditions of 230 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is molded, and is added 70g rapeseed oils, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 120 DEG C of normal pressure
3 minutes are sterilized to get buckwheat rolled dough wrapping.
Embodiment 5
A kind of preparation method of buckwheat rolled dough wrapping, including following preparation process：
Step 1,0.6kg wheat flours are taken, adds 0.42kg water knead doughs, obtains dough, into dough plus 5.58kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten knead dough slurries.
Step 2, opposite slurries carry out precipitation 5.9 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.4kg Buckwheat flours are added into starch, stirs evenly, ferments 7 hours, must ferment under the conditions of 35 DEG C
Object.
Step 4, fermentate is transported in shortening machine shortening 1s under the conditions of 260 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is molded, and is added 50g rapeseed oils, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 120 DEG C of normal pressure
2.5 minutes are sterilized to get buckwheat rolled dough wrapping.
Embodiment 6
A kind of preparation method of buckwheat rolled dough wrapping, including following preparation process：
Step 1,0.4kg wheat flours are taken, adds 0.24kg water knead doughs, obtains dough, into dough plus 4.76kg water is washed
Face is kept completely separate starch and gluten protein, obtains gluten knead dough slurries.
Step 2, opposite slurries carry out precipitation 5.5 hours, remove the water of face slurry surface, obtain starch.
Step 3,0.2kg Buckwheat flours are added into starch, stirs evenly, ferments 8 hours, must ferment under the conditions of 30 DEG C
Object.
Step 4, fermentate is transported in shortening machine shortening 3s under the conditions of 245 DEG C, obtains shortening object.
Step 5, shortening object is put into molding and is machined to the unified sheet of size, it is desirable that thin and thick, size, weight uniform one
Cause is molded, and is added 70g rapeseed oils, packaging, after vacuum machine vacuum-pumping and sealing in vapor can steam under the conditions of 110 DEG C of normal pressure
3.5 minutes are sterilized to get buckwheat rolled dough wrapping.
In above example, when washing one's face the addition of water be subject to starch water suction nature saturation degree, can be according to this standard pair
The dosage of water is suitably adjusted.
Although the present invention is described in detail with a general description of the specific embodiments in this specification,
But on the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.
Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed model
It encloses.
Claims (9)
1. a kind of buckwheat rolled dough wrapping, which is characterized in that including following raw material：Wheat flour, Buckwheat flour and water.
2. buckwheat rolled dough wrapping according to claim 1, which is characterized in that the dosage of the raw material is：Wheat flour 0.4-
0.2-0.6 parts and 4-8 parts 0.8 part, Buckwheat flour water.
3. buckwheat rolled dough wrapping according to claim 2, which is characterized in that the dosage of the raw material is：Wheat flour 0.6
0.4 part and 6 parts part, Buckwheat flour water.
4. a kind of preparation method of buckwheat rolled dough wrapping, which is characterized in that including following preparation process：
Step 1, wheat flour is taken, adds water knead dough, obtains dough；Into the dough plus water is washed one's face, and obtains gluten knead dough slurries；
Step 2, the starch adhesive liquid is precipitated, removes the water of face slurry surface, obtains starch；
Step 3, Buckwheat flour is added into the starch, stirs evenly, ferment, shortening obtains shortening object；
Step 4, the shortening object is molded, is packed, sterilized to get buckwheat rolled dough wrapping.
5. the preparation method of buckwheat rolled dough wrapping according to claim 4, which is characterized in that in step 1, described plus water knead dough
The dosage of middle water accounts for the 60-70% of the wheat flour quality.
6. the preparation method of buckwheat rolled dough wrapping according to claim 4, which is characterized in that in step 2, the precipitation when
Between be 5-6 hours.
7. the preparation method of buckwheat rolled dough wrapping according to claim 4, which is characterized in that in step 3, the temperature of the fermentation
Degree is 30-35 DEG C, and the time of fermentation is 6-8 hours.
8. the preparation method of buckwheat rolled dough wrapping according to claim 4, which is characterized in that in step 3, the temperature of the shortening
Degree is 230-260 DEG C, and the time of shortening is 1-3s.
9. the preparation method of buckwheat rolled dough wrapping according to claim 4, which is characterized in that in step 4, the temperature of the sterilizing
Degree is 110-120 DEG C, and the time of sterilizing is 2.5-3.5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810630001.2A CN108783408A (en) | 2018-06-19 | 2018-06-19 | A kind of buckwheat rolled dough wrapping and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810630001.2A CN108783408A (en) | 2018-06-19 | 2018-06-19 | A kind of buckwheat rolled dough wrapping and preparation method thereof |
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| CN108783408A true CN108783408A (en) | 2018-11-13 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196190A (en) * | 1997-04-13 | 1998-10-21 | 李金明 | Convenient flour sheets and its manufacturing technology, equipment |
| CN105231259A (en) * | 2015-08-28 | 2016-01-13 | 李锋周 | Steamed buckwheat cold noodles and making method thereof |
| CN107581487A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation technology of dried noodle skin |
-
2018
- 2018-06-19 CN CN201810630001.2A patent/CN108783408A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196190A (en) * | 1997-04-13 | 1998-10-21 | 李金明 | Convenient flour sheets and its manufacturing technology, equipment |
| CN105231259A (en) * | 2015-08-28 | 2016-01-13 | 李锋周 | Steamed buckwheat cold noodles and making method thereof |
| CN107581487A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation technology of dried noodle skin |
Non-Patent Citations (1)
| Title |
|---|
| 兔宝宝PX（网名）: "关于擀面皮保存方法的一些探讨", 《百度贴吧，HTTPS://TIEBA.BAIDU.COM/P/4985217163? RED_TAG=2645757933》 * |
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Application publication date: 20181113 |